No matter. In Equatorial Guinea they make the best of it and turn this tricky veggie into spicy and exotic side dish with a few simple spices (and one explosive habanero pepper). I avoided fire-engine heat levels by simply splitting the habanero to let a little juice out. It was more than enough heat for me. While the okra becomes characteristically gooey, the flavor is amazing – and supposedly, one of the forerunners to southern gumbo.

If you can get fresh okra, fantastic. If not, thaw a bag of okra. Meanwhile, take a stroll. Wave at your neighbors and smile so big they’ll wonder what’s up your sleeve.

When you get home, heat up the red palm oil in a medium pot. Add the chopped onion and habenero pepper.

Toss in the curry and chili powder, stir, and keep on cookin’.

Whistle a little tune, it’s starting to smell good in here!

When the onions are soft and beginning to brown, add the thawed okra (mine gave off a LOT of thick juices when it thawed, I just drained them off).

Next, splash on the water – stop when you get about an inch from the top of the okra. Season with salt and pepper.

Simmer uncovered for about 15 minutes (or up to 45 minutes – which, I’ve heard, can cook out okra’s thick ooze). The mixture will be thick and viscous (a.k.a. gooey) so serve with a slotted spoon. Also – eat with rice or other veggies to disperse some of the goo. The flavor is wonderful.

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The flavor is amazing - and supposedly, one of the forerunners to southern gumbo.Hot Curried Okra